This recipe is loosely based on a recipe from Zuppa by Anne Bianchi. Saute 2 chopped onions, 6 cloves minced garlic, and ½ lb chopped baby carrots. When wilted, add 3 Roma tomatoes (chopped into large chunks), several sprigs fresh thyme (leaves only), 1 sprig rosemary, a few sprigs sage, several sprigs chopped fennel fronds, and 1 cup chopped fresh parsley. Add 2 quarts fish broth, then gently
add large chunks of skinless fish filets (here, halibut, sole, and two types of salmon). While on a gentle boil, add 2 bay leaves, 4 Tbsp tomato paste, ½ cup white wine, and some hot pepper flakes (here, ½
tsp each marash and crushed red pepper). Let simmer gently until fish is cooked (if you are not eating right away, cut off heat and leave covered). This recipe was pretty good, but not until we added the
ingredients following the gentle boil, which we pulled from recipes for cioppino. The next time, we may add some celery or fennel bulb. (July 2014).
Cooking Adventures 